Feta Cheese Breakfast Toast

We are closing our Healthy Breakfast week with a recipe provided by Ana S. Popov, a food blogger and editor of Ana's Chronicles. Here it is, Feta Cheese Breakfast Toast, developed especially for our readers, in her own words:

Enjoy a Healthy and Tasty Whole Grain Breakfast

When I met my husband, he introduced me to feta cheese and I quickly developed an appreciation for it. It is lower in calories and high in flavor! Plus, it is filling and it is a good source of calcium. Another important nutrient to good health is whole grain. It can reduce the risk of heart disease, keep the intestines working smoothly and help you keep healthy weight. The combination of feta cheese and whole grain makes a delicious and healthy breakfast. I have a tasty recipe for you that takes only 5 minutes to prepare.

　

Feta Cheese Breakfast Toast:

Ingredients:

2 eggs yolks

4 slices of Whole Grain Sandwich Thins (made by Orowheat)

½ tablespoon of margarine or butter substitute

½ cup of feta cheese, crumbled

¼ cup of low fat mozzarella cheese, shredded

¼ cup of lean ham, diced or chopped (optional)

Ground black pepper, to taste

　

Preheat the oven to 360F. In a bowl, whisk in feta cheese, mozzarella, egg yolks, pepper and ham. Meanwhile, place the Sandwich Thins slices (soft part up) in a baking pan. Spread margarine on top of each bread slice and topped with the egg and cheese mixture.

Bake for 15 minutes or until egg mixture is fully cooked. Serve hot or at room temperature.

It pairs very well with fruit and orange juice.

　

Serves 4

　

Tip: To keep your feta cheese creamy and flavorsome, keep it refrigerated in a brine of 1/2 milk and 1/2 water for up to 3 weeks in an airtight container.

For more healthy and simple recipes, please visit www.anaschronicles.blogspot.com

Scrumptious Scramble

During our Healthy Breakfast Week we thought featuring a recipe with eggs would be a must. Scrambled, boiled or served as omelet, they can be very delicious, not to mention quite nutritious!
Today we are bringing to your table the Scrumptious Scramble, from Ellie Krieger. Check out how healthy and decadent it is!

Scrumptious Scramble
Servings: 4

- 1 teaspoon olive oil
- 1/2 cup red onion, diced
- 1 cup tomato, cored, seeded and diced
- 4 whole eggs
- 4 egg whites
- 2 tablespoons water, optional
- 1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill
- Salt and pepper

In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.

In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.

Source: 2005, Ellie Krieger, All rights reserved

Wholesome Blueberry Scones

Loaded with blueberries and oats, this is a great and delicious option to start your day.

Lemon Blueberry Scones
Servings: 10

- 1 1/4 cups of whole grain pastry flour
- 1 cup ground whole oats
- 1/2 cup nonfat dry milk
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat plain yogurt
- 1/4 cup honey
- 2 tablespoons canola oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries

Preheat the oven to 400ºF. Lightly coat a baking sheet with cooking spray.

Whisk together the flour, oats, dry milk, flaxseed, baking powder, baking soda, and salt in a large bowl.

Stir together the yogurt, honey, oil, lemon juice, and lemon zest in a measuring cup.

Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until blended. Drop the batter onto the prepared baking sheet using a large (1/4 cup) ice cream scoop to make 10 scones. Bake for 12 to 15 minutes or until lightly browned and firm.Serve with a glass of fat-free milk.

source: Prevention.com

Whole Wheat French Toast

A classic French Toast is definitely a favorite. Making it healthy is all about choosing the right ingredients.

Continuing with our theme menu of the week, Healthy Breakfast, here is a great recipe for Whole Wheat French Toast.

Fancy French Toast

Servings: 1

- 2 slices of whole grain bread
- 1 egg, beaten (or 1/4 cup egg substitute for a lower calorie version)
- 1/4 cup fat-free milk
- 1/2 teaspoon of cinnamon
- 1 teaspoon of canola oil
- 1 teaspoon trans-fat free canola margarine
- 2 tablespoons maple syrup or honey

Combine beaten egg, milk and cinnamon. Warm canola oil and margarine in a pan, then dip the bread into the egg mix, and brown in pan until golden on both sides. Top with syrup.


Source: Prevention.com

Whole Wheat Pancakes: Decadent and Healthy.

We love breakfast and brunch! It is the beginning of a great new day, so why not celebrating it with creative, fun and delicious food!
During this week, our team is bringing awesome, easy-to-make and healthy recipes for your menu. Enjoy!

Whole Wheat Pancakes
Servings: 4

Whole wheat flour and omega-3 enriched eggs turn pancakes from a forbidden decadence to a healthy diet staple.

- 1 1/4 cups whole wheat flour
- 1/4 cup toasted wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups of fat-free milk
- 1 egg (or for a lower calorie option, 1/4 cup fat-free egg substitute)
- 1 tablespoon unsalted butter, melted

In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, and salt. Mix well. Add the milk, egg (or egg substitute), and butter. Mix just until the ingredients are blended. Do not overmix. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until a drop of water dropped into the skillet sizzles. Using a 1/4-cup measuring cup as a ladle, scoop out slightly less than 1/4 cup of batter for each pancake. Drop the batter into the pan, being careful not to crowd the pancakes. Cook for 2 minutes, or until the edges begin to look dry. Flip and cook for 1 minute, or until browned on the bottom. Remove from the pan.
Take the skillet off the heat, and coat it with more cooking spray. Continue until all the batter is used.

Tip: Place the pancakes on a baking sheet in a 175°F oven to keep them warm until all are cooked.Serve with maple syrup or honey, if desired.


Peanut Butter and Jelly Pancakes
Servings: 1

Here is another fun and tasty variation for your pancakes!

- 1 whole wheat pancake from above recipe (or frozen whole wheat pancake)
- 1 teaspoon honey
- 1/4 teaspoon cornstarch
- 1/4 cup fresh or frozen blueberry (thawed)
- 2 tablespoons omega 3 enriched peanut butter

Heat the pancake in a toaster oven to desired crispness. Meanwhile, combine the honey and cornstarch in a small microwaveable bowl, and stir until smooth. Add the blueberries and stir. Microwave on high power for about 90 seconds or until bubbling and thickened.Spread the peanut butter on the pancake. Top with the blueberry mixture.

Source: Prevention.com